I had often thought that the spice profile of our gin would complement the subtle flavours of older French oak, and wanted to look for ways to bring my wine and spirit passions closer together, so began experimenting with short term maturation of a modified distillation technique of our gin in small port barrels. With promising results we expanded to fill a used white barrique from our Marsanne Roussanne Viognier program, and another 100lt old sherry barrel to give a little rancio complexity. The results after over 12 months barrel ageing and blending were a golden honey coloured spirit with all the spice, eucalypt and citrus inflections of our standard gin, alongside softer, honeyed, winey notes. Bottled at a high proof of 50% this gin is a full throttle sprit of real intrigue that works well as a whisky substitute in many cocktails, with a dash of dry ginger on ice or just sipped neat. Only 400 bottles produced.
– Native Australian Botanicals: Mountain Pepper Berry, Riberry, Wattle Seed, Lemon Myrtle, Aniseed Myrtle, Cinnamon Myrtle, Finger Lime, Eucalyptus Citriodora, Orris Root.
– Organic Juniper (not native, sorry)
– Hand bottled and waxed, individually numbered, hand drawn labels
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